What Makes This Recipe So Good
It packs in a ton of flavor! Pork tenderloin is a blank canvas for all of the delicious flavors we pack into this dish. Savory bacon, sweet brown sugar, and tangy dijon mustard make for a mouthwatering combo.It’s perfectly tender and moist. Bacon releases plenty of moisture which immediately gets absorbed by the pork tenderloin in this recipe. Once cooked, this pork is exploding with flavorful juices!The brown sugar glaze takes this bacon wrapped pork tenderloin to the next level! It strikes that unique balance between savory, yet slightly sweet. Trust me when I tell you that you’ll want to put this brown sugar glaze on everything!
Key Ingredients
Brown Sugar – Either light or dark brown sugar will work in this easy dinner recipe! The brown sugar gives this dish its deep caramel color and flavor. It’s essential to building bold taste in this recipe. If you’d like to make this dish low-carb or keto, then you can simply use brown granular Swerve in place of the brown sugar.Pork Tenderloin – A one to two pound pork tenderloin will work perfectly in this bacon wrapped recipe. Anything larger than two pounds might become too challenging to wrap in bacon. I used a one and a half pound pork tenderloin in my dish and it cooked up beautifully! To know for sure when your pork is done cooking, simply insert a meat thermometer into the thickest part of the tenderloin. Once the thermometer reads 145° Fahrenheit, then it’s fully cooked and ready to be removed from the oven.Bacon – I recommend avoiding thick-cut bacon for this recipe, as it might be too stiff to tightly wrap around the pork. Therefore, your simple standard cut bacon will work perfectly. When picking out your bacon, simply make sure it’s long enough to wrap around the tenderloin at least one and a half times.
Chef’s Tips
To better secure the bacon around the pork, use toothpicks to hold it in place. However, I found the bacon does a surprisingly good job at clinging to the pork and doesn’t need much reinforcement. I also recommend cooking the pork with the bacon ends facing down.Feel free to hold on to a little extra brown sugar glaze for serving! Sometimes I like to reserve just a couple tablespoons of glaze to spoon over the finished tenderloin. I’m even guilty of making extra glaze on a few occasions – it’s that delicious!Serve this bacon wrapped pork tenderloin with a brown sugar glaze however you’d like! This is a great main dish for your holiday table. A spoonful of mashed potatoes and maybe even some roasted brussels sprouts taste incredible alongside this flavorful recipe.
Side Dish Ideas For This Recipe
Sautéed Green BeansSavory Southern Cornbread StuffingShaved Brussels Sprouts SaladButternut Squash Casserole with Parmesan BreadcrumbsSouthern Smothered Potatoes
